Saturday, March 24, 2012

Runza Pull-A-Parts!

Ok, you don't know what a runza is?

Its a midwest thing. A roll or bun stuffed with meat, cabbage/sauerkraut, and seasonings.

We like to add mushrooms and cheese to ours. I also prefer the use of sauerkraut. It gives a nice tang to it.

I use the same bread recipe as in my Pizza Monkey Bread post
Runza Pull-A-Parts!


One recipe boule dough, risen for a few hours. (it is really best if you refrigerate it too. It gets SUPER sticky otherwise. If you can make it the night before, it would be easiest. But not required)
Or a couple packages of pizza dough. Or a few cans of biscuits.

1 lb lean hamburger
1 onion, diced
1 oz pkg mushrooms, sliced
salt and pepper
1/2 cup breadcrumbs
1 cup sauerkraut, drained and patted dry
1 egg
1/2 cup french dressing (or Dorothy Lynch dressing if you are lucky enough to be where they sell it)
1 cup shredded Swiss cheese.
1/2 cup melted butter

Preheat oven to
Place the onions in a saucepan on medium heat with a little oil. Cook until soft.

Add burger and mushrooms.

Once burger is done and mushrooms and onions are soft and browned, season with S&P and set aside to cool.

In a bowl, combine breadcrumbs, sauerkraut, egg, french dressing, and cheese,

Add meat mixture. Combine

Flour your hands. Grab a lime sized piece of dough and pinch it flat. Add a few tbsp of mixture to the middle and pinch closed.

Place in a greased bundt pan. Once you have one layer, brush with melted butter.

Repeat for other layers.

Bake for 40-50 minutes. Add more cheese a few minutes before done, if you wish

Invert on a cooling rack and let sit 10 minutes.

No comments:

Post a Comment